BONE-IN RIB-EYE STEAK
BONE-IN RIB-EYE STEAK WITH FRENCH FLEUR DE SEL
PERFECTLY ROASTED!
SO TENDER!
ROASTED BONE-IN RIB-EYE STEAK WITH FLEUR DE SEL
This French recipe is absolutely fantastic! Easy to prepare, you won’t believe the taste and tenderness of the meat! It is very important to use the fleur de sel and not a different kind of salt! Fleur de sel is hand-harvested by workers who scrape only the top layer of the salt. Fleur de sel has more mineral complexity than other salts and contains some moisture. Enjoy this perfect steak with an outstanding red wine from Bordeaux, such as Pauillac or Saint-Julien!
Preparation: 10 min; cooking time: 30 min.
Serving 2
1 bone-in rib-eye (2 ½ lbs – 3 inches thick)
3 tbsp fleur de sel (can be found in specialty stores)
1 tbsp olive oil
1 tbsp of rub made with salt, black pepper, onion powder, garlic powder, red pepper flakes, crushed rosemary, thyme and fennel seeds
Rub the meat on both sides with the olive oil and spices. Place the steak on a plate, cover with plastic wrap and let stand at room temperature for an hour.
Preheat the oven to 480 F. (on roast)
Sprinkle the fleur de sel on the bottom of a baking dish.
Preheat the dish with the salt 2 minutes in the oven.
Add the rib-eye.
Roast 14 minutes on each side (if you want your steak rare, cook it 12 min. or more well done 15-16 min.)
Take the meat out of the oven, cover with aluminum foil and let stand on the oven door 7 minutes on each side.
Place the rib-eye on a cutting board and slice the meat into strips that run across the grain.
Bon Appétit!
